nutrition for culinary professionals chrm 2350 welcome!
TRANSCRIPT
Nutrition for Culinary Professionals
CHRM 2350
WELCOME!
Instructor: Mary Watson Email contact: mjwatson
@mccneb.edu Office: None Office Hours: By appointment
Name tents ABOUT ME ABOUT YOU
Objectives After class discussion and review of the
syllabus the student will be able to: Verbally acknowledge an increased
confidence in and comfort with the approaching nutrition class
Identify the instructor’s goals for the course
Objectives Develop strategies for effective
study in the course Define learning as a change in
behaviorCognitive—knowledgeSkills—how to do thingsAttitudes--values
Instructor Goals Student will voluntarily state that learning
about nutrition has been interesting, valuable, and fun.
Student will have a positive attitude about the value of nutrition.
Student will do well in subsequent courses when nutrition is involved.
Student will be able to apply nutrition to his/her lifestyle, recipes developed and work situations.
Instructor Goals Student will successfully pass the
course by Gaining factual knowledge such as
terminology, classifications, methods
Learning fundamental principles Learning to apply course material
Objectives/Testing Objectives (p. 2) are “General” Operational (“Specific”) Objectives
For each class For each topic
TEACH TO THE OBJECTIVES TEST FROM THE OBJECTIVES Tests are teaching tools Two exams (50 ? Each) Final (100 ?)
Objectives/Testing Objective: Define frequently used terms. Sample Test Question:
1. Nutrients area. products from foods that provide health benefitsb. inorganic elements required by the body in small amountsc. compounds in foods that provide energyd. chemical substances from food used by the body to provide energy, growth and maintenance
Objectives/Testing Objective: Define criteria of a healthy menu Sample Test Question:
1. A menu for a healthy meal should contain no more than:
a. 500 mg. sodium
b. 700 mg. sodium
c. 800 mg. sodium
d. 1000 mg. sodium
Instructional Techniques
Exams Lecture and Questioning Individual and Group Class
Activities
Syllabus Review
Class Schedule Grading
2 exams (50 points each) 100 points Final exam 100
points Dietary Analysis 50 points Recipe Modification 50 points Class Participation 40 points Attendance 10 points
Syllabus Review Personal Dietary Analysis
Due Week 3!!!!!! Evaluate your intake for calories, protein,
fat, Vitamins A, C, folic acid, iron, calcium
YOUR PERSONAL EATING HABITS WILL NOT BE GRADED
Websites: www.ChooseMyPlate.gov
Syllabus Review Recipe Modification
Due Week 9!!!!!! Select a recipe with 8 or more ingredients
that can be modified to improve its nutritional quality
Modify at least 3 ingredients Nutrient analysis of both recipes Write report and present to class
YOU are responsible for the contents of the
textbook
Study it thoroughly. It can serve as a good resource
for you in the future.
You are responsible for printing of powerpoints for lecture from the faculty resource page
http://resource.mccneb.edu/ica
TEXTBOOK OBJECTIVES MINI SUMMARY Sidebar Definitions Check-Out Quiz Activities/Applications Ingredient Focus HOT TOPIC
Why Study Nutrition?
Know food trends Understand how food impacts health It’s fun!
Comparison of Foods Consumed in Past Five
Years
American Dietetic Association
Foods % Increase
% Decrease
% Same
Whole grains
56 7 36
Vegetables
50 6 43
Fruits 48 8 44Fish 43 10 45Dairy 14 23 62Beef 9 41 49
0
10
20
30
40
50
60
18- 24
yrs
25- 49
yrs
50+
yrs
25- 49 yrs
50+ yrs
18- 24 yrs
Are you willing to pay more for healthier options at
restaurants?
USA TODAY July, 2011 Survey of 7080 adults
Classroom Community This class is our community during the
time we are in it. Since it is ours, we will make it what we want it to be.
It would be great to make it a positive learning experience.
To make this a positive learning experience …………
Actively participate Ask questions Give comments and opinions
Listen attentively Cell phones, text messaging, computers
Focus on the topic
To make this a positive learning experience …………
Appreciate other points of view Classroom civility; professional courtesy Verbally and non-verbally
Respect others’ desire to learn No sidebar conversations Leave room quietly Cell phone etiquette
To make this a positive learning experience …………
Transfer what is learned Continually be asking yourself…….
How can I apply what is being discussed in class to myself, my family, my customers?
When what is being discussed doesn’t seem to apply to me, how might I use it in the future?
Train yourself to transfer learning; practice for the future
Looking Forward To This Class With You!